Tagliatelle alla boscaiola, with mushrooms and peas

Tagliatelle alla boscaiola, with mushrooms and peas.


Tagliatelle alla boscaiola is a perfect dish when you have little time and you are in the mood for something typically Italian.

Boscaiola sauce goes well with tagliatelle and also with fusilli, rigatoni, fettuccia, orecchiettetrofiestrozzapreti, long fusilli, and other shapes.

Tagliatelle alla boscaiola is a simple and genuine recipe you can cook at lunch, a weekday dinner, or for a Sunday brunch.

If you use high-quality ingredients and follow the step by step instructions below, you will always produce a delicious and appetizing dish.

Follow thiswho is miley cirus dating and prepare handmade tagliatelle with us.

Ingredients for the sauce:

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diced ham 150 gm.

fresh mushrooms (or frozen as an alternative) 250 gm.

peas (frozen in this case) 300 gm.

tomato pulp 1 cup

garlic 1 teaspoon minced

fresh light cream 1 cup

salt and pepper to taste

chopped parsley 2 tablespoons

extra virgin olive oil

grated Parmigiano cheese to spread on top

Tagliatelle 400 gm. Recipe here.

Serves 3.


1 medium saucepan, 1 nonstick pan, 1 chopping board, 1 knife.


Pour water into a medium saucepan, put on the stove, bring to a boil, and add salt.

Add 2 tablespoons of oil and the minced garlic to the pan, reduce heat to medium and cook for 2 minutes.


Add the mushrooms cook about 5 minutes, then add the peas. Cook over medium heat for 5 minutes.


Add the chopped tomatoes, salt, and pepper. Cook for about 10 minutes over medium heat.



Add diced ham and cook for 2 minutes.

Pour in the light cream, add chopped parsley, and turn the heat off and stir gently until the cream is well mixed with the sauce.

Cook the tagliatelle in salted water for a few minutes, until al dente (remember that freshly made cooks very quickly, often in just 2 or 3 minutes).

Strain the tagliatelle then mix with about half the sauce. Place on plates and top each serving with a large spoonful of the reserved sauce.

Sprinkle with grated Parmigiano cheese, serve and enjoy with a glass of good red wine.




  • John O'Connor

    Reply Reply

    Hi Franco thank you for another fantastic recipe looking forward to making it

    • Mirna

      Reply Reply

      Hi John,
      thank you for your comment! Please, let us know if you have any question.
      Have a nice weekend!

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